Chicken Enchiladas (easy) Recipe

5
15 mins

Ingredients

12 oz. Chicken Breast, shredded (I use rotissarie chicken and shredded with a fork)
8.75 oz. can NO SALT added Corn, drained
8 oz. reduced-fat Sour Cream
1 1/2 c. (6 oz.) shredded reduced-fat Mexican Cheese Blend
2 Tbs. chopped, fresh Cilantro (optional)
10 (6 in.) Corn Tortillas
10 oz. Enchilada Sauce
1 c. Salsa

Preparation

Step 1

Preheat oven 400 degrees.

Spray 13x9 baking dish with nonstick cooking spray.

In large bowl, combine chicken, corn, sour cream, HALF of cheese and HALF of cilantro.

Stack 5 tortillas on damp paper towel on microwave-safe dish; top with another damp paper towel. Microwave on High 30 seconds to soften.

Place about 1/3 c. Chicken Mixture on each tortilla and roll up tightly. Arrange in prepared baking dish, seam side down. Repeat with remaining tortillas and filling.

In bowl, stir Enchilada Sauce with Salsa; pour over tortillas to cover. Top with remaining Cheese and bake 15-20 minutes or until Cheese melts and Enchiladas are heated through. Sprinkle with remaining Cilantro.